Peppermint Meringue Swirls Are a Dreamy Winter Treat

Mix up some sweetness this season by making our peppermint meringue cookies, which feature playful red and white swirls.

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Image Credit: Bianca Fernandez

Ah, meringue cookies. They're light, crisp and slightly chewy yet melt-in-your-mouth smooth. And they're made with just a few simple ingredients: egg whites, sugar and cream of tartar. Plus, they're super versatile and can be flavored, colored and decorated to suit your style and preferences. What's not to love?


For a classic meringue cookie, you can flavor batter using vanilla extract. For other flavors, consider sifting in matcha powder, adding almond extract or even dipping already-baked meringues into melted chocolate. If you're in the mood for true holiday cookie flare, though, you can use peppermint extract and red food coloring to give them a candy cane feel just like we did here! Not only are these festive bites delicious but they're also a great addition to the Christmas cookie collection at your next holiday party.

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Image Credit: Bianca Fernandez

Ready to make adorable peppermint swirls? Read on for all the sweet details.


Video: Peppermint Meringue Swirls Are a Dreamy Winter Treat

Quick Recipe Overview

SERVINGS‌:‌‌ 25-30 peppermint meringue swirls

‌‌‌PREP TIME‌:‌‌‌‌ 15 minutes

‌‌BAKE TIME: ‌‌1 hour 30 minutes

‌‌‌COOL TIME: ‌1 hour

‌‌‌TOTAL TIME:‌ ‌2 hours 45 minutes‌

Things You'll Need

  • Large bowl or bowl of stand mixer

  • Electric mixer or stand mixer fitted with whisk attachment

  • Rubber spatula

  • Scissors

  • 2 large piping bags

  • 2 large piping tips (star tip or round tip)

  • Food-safe paintbrush

  • Baking sheet

  • Parchment paper

  • 2 large egg whites, room temperature

  • 1/2 cup sugar

  • 1/4 tsp. cream of tartar

  • 1/4 tsp. peppermint extract

  • Red gel food coloring

  • Edible markers (black, pink)

Image Credit: Bianca Fernandez

Line a baking sheet with parchment paper and set it aside. Preheat the oven to 225°F.


Snip the ends of the piping bags and fit each one with a large star tip or round tip. Using a food-safe paintbrush, paint three to four red stripes on the insides of the piping bags. Close the tops to prevent food coloring from drying out and set them aside while you work on the French meringue.



Try to paint as close to the piping tip as possible. This will ensure that the first few meringue cookies you pipe have red stripes instead of plain white batter.

2. Mix egg whites and cream of tartar

Image Credit: Bianca Fernandez

In a large mixing bowl, add two egg whites and 1/4 tsp. cream of tartar. Mix on medium speed until foamy, about two minutes.



3. Gradually add sugar

Image Credit: Bianca Fernandez

Gradually add sugar, about 1 Tbsp. at a time. Beat at a high speed until medium to stiff peaks form, about six to 10 minutes.


4. Add peppermint extract

Image Credit: Bianca Fernandez

Add 1/4 tsp. peppermint extract and mix until you achieve stiff peaks. The meringue mixture should be glossy and thick and should hold its shape.


Using a rubber spatula, transfer the meringue batter to piping bags.


We like to sit piping bags in a large cup so they stand up by themselves, making transferring easier.

5. Pipe meringue cookies

Image Credit: Bianca Fernandez

Pipe meringue cookies about 1 in. apart on a lined baking sheet.

6. Bake

Image Credit: Bianca Fernandez

Bake for one hour and 30 minutes. Turn off the oven and leave the cookies inside for one more hour. Then, remove them from the oven.


Do not open the oven door at all until the very end! Meringues are prone to wrinkling or cracking due to cold air.

7. Draw details

Image Credit: Bianca Fernandez

Use edible markers to draw faces on the meringue cookies and enjoy! Store them in an airtight container at room temperature for up to two weeks.

The holiday season is all about charm, cozy vibes and, of course, plenty of deliciousness. We hope you find all three in these adorable peppermint meringue swirls!


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